Our Top 10 whiskies of 2012

2012 has been a productive year for new whisky releases.  Many companies are developing and releasing more products to meet or drive consumer demand, as the category continues to grow in both sales and consumption across the globe.  We have reviewed over 100 whiskies this year, with many being new releases.  It is impossible to sample every new release, but we have been lucky to try some of them through this blog.

New release - Connemara 12 years old

Connemara is the only peated Irish whiskey that is in regular production and has a peaty/smoky level which is about half of the strength of famous Islay Scotch whiskies such as Ardbeg, Lagavulin and Laphroaig. Other Irish smoky whiskeys are occasionally released but are extremely rare. Connemara is produced at the Cooley distillery, which is located on the County Louth coast roughly half way between Belfast and Dublin.

Cooley was founded in 1987 by John Teeling and his idea was to resurrect some of Ireland's oldest whiskey recipes and traditions that had become extinct. He converted an old vodka distillery and Cooley has since won over 100 awards worldwide. At the end of 2011, the distillery and company were taken over by drinks giant Beam Global. The first expression of the modern Connemara was launched in 1996 - this 12 years old is actually the oldest version of Connemara released to date.

Connemara, which is named after the original site of the Connemara distillery on the west coast of Ireland near Galway, and its old traditional recipe had disappeared into history before being resurrected by John Teeling.  To produce this expression of Connemara, some of their oldest premium casks were used.  There are just 7,000 bottles available, although it is planned for the 12 year old to become a regular annual release.  This version has been bottled at 40% ABV and should cost around £60-65 from specialist liquor retailers.

Our tasting notes
The colour is a pale golden yellow and the nose has a delicious freshness to it.  There are a number of aromas that help to give it this freshness and these include green pear and apple, honey, vanilla and a hint of lemon zest.  Backing this up are deeper notes of malty cereals and mossy, earthy peat - this peat is not as obvious or vibrant as in younger versions of Connemara, but instead softly drifts around your nostrils.

On the palate this feels soft and creamy, almost a little bit oily in texture.  There are prominent notes of vanilla and honey, which are backed up by malted barley and a hint of yeast - this combination is reminiscent of bread dough.  The fresh green fruitiness from the nose is still there but has taken a bit of a step back, while the zesty lemon has come more to the fore and has a lemon meringue pie feeling.  The earthy peat smoke is never far away and makes you think of damp moss.  It comes across a touch more feisty than on the nose and it has a mild chili-like heat and spice to it.  The combination is sublime and very moreish.

The finish has a decent length, although it is the peat smoke and tingling heat that last longer than anything else.  The sweet vanilla, honey and malty notes, plus the zesty lemon fade quite quickly and leaves a slightly dry feeling in the mouth.

What's the verdict?
This is a good effort from Connemara and shows an increased depth, complexity and class from its very good younger siblings.  Also, the smokiness is less prominent and more integrated than in other expressions. The only slight disappointment is the lack of depth in the finish and this stops it from being a great whiskey in our opinion.  Having said that, it is lovely, easy to drink and very enjoyable.

Have just tried > Connemara

Connemara is a Irish whiskey produced at the Cooley distillery, which is located on the County Louth coast roughly half way between Belfast and Dublin. Cooley was founded in 1987 by John Teeling and his idea was to resurrect some of Ireland's oldest whiskey recipes and traditions that had become extinct during more difficult times. He converted an old vodka distillery and Cooley has since won over 100 awards worldwide, including the title of European Distillery of the Year at the prestigious International Wine & Spirits Competition awards in 2010.

At Cooley they produce whiskey using traditional recipes, each with a different mixtures of barley and other grains. Their range includes some famous Irish whiskey names such as Greenore, Kilbeggan, Locke's, Michael Collins, Millar's and Tyrconnell. Around 95% of all the whiskey produced at Cooley is exported, with the UK, mainland Europe and South Africa being the current main markets. Connemara, which is named after the original site of the Connemara distillery on the west coast of Ireland near Galway, and its old traditional recipe had disappeared into history before being resurrected by John Teeling.

Connemara is the only peated Irish whiskey that is in regular production. Other Irish smoky whiskies are occasionally released but are rare. The first expression of the modern Connemara was launched in 1996 and has a peating level of 20-25 PPM (this is the scale of measurement for peat/phenol levels in malted barley and whisky - it means Phenol Parts per Million and the phenols give it the smoky flavour). This level is about half of the PPM amount that is present in famous Scottish smoky whiskies such as Ardbeg and Laphroaig. This Connemara is bottled at 40% ABV and should cost around £25.

Our tasting notes
The colour of Connemara is a pale golden yellow and the nose is on the light side for a smoky whisky, but expressive and fresh none the less. The peat smoke is vibrant to begin with and has a whiff of surgical spirit and bandages about it. This fades to reveal other sweeter, softer aromas, such as malty cereal grains (think of oats especially), honey, vanilla and hints of coconut, heather and dried grass. On the palate, this is again initially lovely and fresh with the peaty charcoal-like smoke at the forefront. This has a tangy, almost bitter quality (imagine iodine) and has the surgical spirit/bandage edge that is present on the nose. Again, this smokiness softens beautifully to show and compliment other notes - some crisp green pear and apple, honey, vanilla, plenty of gristy cereals, a hint of zesty lemon and some nuts (think of a creamy type of nut, like almond or hazelnut). The finish is of decent length with some lovely honey, vanilla and charcoal smoke notes fading away.

What's the verdict?
This is a delicious dram that any fan of the peaty smoky style of whisky should try. Having said that, it would also be a good choice as an introduction for a beginner who may not be used to the aromas and flavours of that style. If you are expected lots of peat, then don't! What Connemara offers is light, fresh peat smoke that combines well with other subtle and pleasant characteristics. Connemara also gives great value for money considering its quality, its easy drinking nature and its uniqueness. A very enjoyable dram that makes you want to reach for another one ...

Whisky Live 2011, London

It is that time of the year, when the weather is still wintery and bleak in London and we are just all hoping that spring comes early this year. For anyone familiar with the whisky event circuit that makes it way around the UK, this marks the time for the global phenomena of Whisky Live to roll its way into London. This year saw the event appearing in the central location of The Honourable Artillery Company Army in the heart of the City of London. The impressive building is an historic 18th Century mansion set in a six acre garden.

Like all recent Whisky Live events in London, this means making your way through numerous security gates to get into the building’s entrance hall. The venue had a far cozier feel than in previous years and everyone attending seemed to be in high spirits as a result. This year saw a number of new faces exhibiting including the Teerenpeli Finnish whisky company and the The Scotch Malt Whisky Society, as well as many famous names such as Glenrothes, The Glenlivet, Whyte & Mackay (including The Dalmore), Classic Malts from Diageo (including Talisker and Caol Ila) and Berry Bros & Rudd.

We were lucky enough to try a wide range of whiskies at the event and thought we'd share a few of our favourites and a few special treats that we were lucky enough to try.

Tyrconnell 10 years old Madeira Finish and 10 years old Sherry Finish
Tyrconnell Irish single malt whiskey is quite unique for an Irish whiskey with 100% malted barley distilled in small batches in a copper pot still. Produced by Cooley Distillery, the Tyrconnell brand was named after a legendary Irish racehorse that won with 100 to 1 odds, giving rise to the equine logo you find on Tyrconnell's bottles.
The Madeira finish whiskey at is aged in American oak before being given four months in Madeira casks before bottling. It is a rich fruity whiskey with chocolate notes and lots of rum and raisin ice-cream characteristics, with just enough woodiness to keep the dried fruit flavours in balance.
The sister whiskey finished in used Sherry casks for around 6 months after maturation in American oak also has an ABV of 46%. It is a rich amber colour with notes of honey and vanilla balanced into a rich and full spiced orange palate.

Connemara Turf Mór
Like the Tyrconnell, this Irish single malt whiskey is produced by the Cooley distillery. While this is a whiskey we have tasted before (see notes for Turf Mór) we reacquainted ourselves with this delightful peaty dram and had to include it on the list of favourites. At 58.2% ABV this a hearty dram with cereal like peatiness balanced with citrus freshness and a long sweet smokey finish.

Bowmore 16 years old Port Matured
From the oldest of the eight distilleries currently operating on the island of Islay in Scotland, comes this somewhat experimental 'limited edition' bottling (well, only a mere 18,000 bottles!). Bottled at 53.1% ABV after spending 16 years in Port pipe casks, this whisky is a dark ruby red colour with rounded soft smokiness, rich red fruits like dark berries, burnt cereals, and warming earthy spice. The cool fact about this whisky is that it was matured in the famous Bowmore vaults - below sea level!

Benriach Solstice
Benriach is one of the few distilleries in Scotland that is currently independently owned and has a reputation for having no fear when it comes to experimenting with flavours in whisky. Launched on the shortest day of the year in 2010, Benriach Solstice was created for the cold depths of the Scottish winter. It uses heavily-peated malted barley to produce a spirit that is then matured in ex-bourbon casks before being finished in aged Tawny Port casks sourced from Portugal's Douro region. Matured for 15 years with an ABV of 50% this is a whisky bursting with character. Sweet biscuit peatiness is met with fresh warming citrus on the nose while the warming smoke and spiciness comes through on the palate. We thought this whisky was delicious and certainly lives up to its warming reputation.

Benriach Horizons
A 12 year-old triple-distilled malt scotch whisky which was newly released for the winter of 2010/2011. This unusual Speyside whisky was an experiment in the late 1990s for Benriach as they tried some limited production runs of triple-distilled whisky, compared to most single malt scotch whiskies which are distilled twice. Bottled with an ABV of 50%. This whisky has us dividing opinions as to whether we this works or not. This whisky offered a buttery nutty nose with a clean fresh taste that matched the nose and gave some creamy sweetness to the mix. The split of opinion came down to the fullness of the whisky on the palate which was argued between being too thin and just right.

Compass Box Flaming Heart (Third edition - 10th Anniversary bottling)
No arguments here, Flaming Heart took first place in Dave Broom's blind tasting masterclass on Friday night, and the queues to get anywhere near Compass Box's stand was a tribute to this whisky. Compass Box is a boutique independent whisky producer with an ethos to buy whisky from a small number of distilleries and then craft them together into their own unique whiskies. Flaming Heart is a one-off, limited release produced from whisky from seven distilleries located in the northern Highlands and Islands and bottled at 48.9% ABV. This is a surprising whisky that blends warming fruit, peppery spices and smokiness together without any one overpowering the other. Add a long moreish finish and it does makes sense why this whisky had more people than just us raving about it.

Compass Box Hedonism
One that we have tried earlier but had the pleasure of revisiting (see our review for Hedonism). Hedonism is unusual for a scotch whisky being made from 100% grain whisky. Not a drop of single malt is present in this vatting. The use of quite old whisky makes the standard release of this whisky amazing value, typically over 20 years in age and in this bottling between 14 and 29 years. In the glass we experienced sweet vanilla and cereal grain alongside oak, coconut and honey, but not forgetting toffee, warm gingery spices. As you can tell from that shortened version of our tasting list this is a complex whisky that at 43% ABV is remarkably easy to drink and enjoy.

Glenfiddich Snow Phoenix
A very limited bottling with a quaint back-story. Following the extreme snow storms and cold weather faced by much of Scotland in January 2010, a number of Glenfiddich's warehouses were damaged due to extreme weight of snow that was resting on their roofs. Many casks were destroyed in the fallen buildings but a few lucky casks remained intact and were safely protected by a layer of snow for up to four months. While the distillery staff tried frantically to save as many casks as possible, the extreme cold was having its influence on the casks. Hence these whiskies became named 'Snow Phoenix' - the whisky that rises from the snow. The varying ages of casks including some very old whisky aged in both American oak and Oloroso sherry casks, leading to the decision to bottle at cask strength (47.6% ABV) as a non-aged single malt. Snow Phoenix is golden whisky with fresh apples and blossoms combined with cinnamon sugar on the nose, a dry woodiness initially to taste but warming into dried citrus, chocolate and warm spiceness on a long moreish finish.

Glenfiddich Age of Discovery
This bottling marks the start of a new series from Glenfiddich. This new bottling that is due to hit the travel retail market in Spring 2011, with a general retail release at some time towards the end of the year, most likely October. Named to celebrate the pioneering nature of the 15th century Portuguese merchants, this 19 years old bottling is aged in both European and American oak (around 15% to 85% ratio) then finished in Madeira casks sourced from Henriques and Henrique, an independent Madeira company. With a nose full of sweet caramel sugar and warming citrus notes akin to dried orange peel, this whisky has surprising subtleness on the palate with sweet fudge and butterscotch meeting gentle fruitiness. The sweetness is successfully balanced with dryness to make Age of Discovery one of the more impressive cask finished whiskies.

Talisker 8 years old (sample)
Until the 1980's Talisker's standard bottling was produced as an 8 years old whisky, after which time Talisker gave into the overall customer demand for whiskies aged 10 years on more. With whisky drinkers becoming more savy and experimental, Talisker are getting back to their roots and experimenting with this more youthful whisky expression again. The sample we were lucky enough to try was from the first batch that was only bottled on Tuesday earlier in the week, and yes, Mr Taxman, the duty was paid. Bottled at 62.4% and bourbon cask matured, this whisky was a delightful dram and really did offer the characteristics that are so frequently associated with Talisker - gentle peatiness, smoke and warming spiciness with citrus freshness and the notable fresh saltiness to remind you that this whisky is made on a small island.

Glendronach 31years old 'Grandeur'
Glendronach Distillery prides itself on producing richly sherried single malt whiskies of inimitable and individual character, and this dram certainly delivers on that front. This whisky came as a delight and a surprise from a distillery that has been described as a sleeping giant.
Full of rich chocolate, coffee and nuts, dried fruits and berries, with a warming syrupy feel, this whisky almost asks to be poured over icecream, but that would have requirement the difficult task of prying it out of someone's hands. You would never guess that this is a cask strength whisky at 48.9% given its smoothness. Definitely an after dinner whisky that should be supped with care and enjoyment.

Glen Moray Chardonnay cask (due to be released in July)
Glen Moray is a bit of quiet force. Along side of their compact standard range, Glen Moray are bringing out a few interesting and quite exciting cask finish bottlings. This year we got to try the delicious Port finish bottling which is rich and full of dried fruits, rich nuts, toffee and a peppery spice that balances nicely with the richness. The outstanding dram for us, however, was one which has not yet been released and while we were in the lucky position of being able to get a preview, we went for it. This whisky was fresh, tangy and floral with moreish buttery vanilla notes that kept this dram rich but still fresh and balanced on the palate. Slightly biscuity with fresh green fruits.

We must thank everyone that kindly allowed us to try many a sample, but mostly send a big hello to everyone we met (new faces and old) that made such an enjoyable few days. Hope to see you there next year.

Our Top 10 whiskies of 2010 > Part 1

2010 has seen many new whiskies released on to the market. We have sampled and reviewed a number of these over the last year at Whisky For Everyone, so we have decided to choose our top 10 favourites of these new releases. A similar Top 10 that we published this time last year has proved to be one of our most popular ever and we hope that this one is enjoyed as much.

Such Top 10s are always subjective and are therefore contentious as a result - everyone has differing opinions at the end of the day. We have tried to select our Top 10 on a ratio of quality, value for money and availability to the public. To this end, there are not really any single cask or independent bottlings included, despite some excellent ones being sampled throughout the year. However, some are limited edition bottlings that are still available to purchase.

We have split our Top 10 in to two parts – numbers 6-10 can be found below and another post with numbers 1-5 and our ‘Whisky of the Year’ will be published shortly. Please let us know what you think of our choices by leaving a comment at the bottom of this post. OK, so here goes ...

6 > Glenfiddich 14 years old Rich Oak
This whisky from the famous Speyside distillery was launched at Whisky Live, London last February and has undergone an innovative maturation – 14 years in ex-bourbon casks then 18 weeks in brand new oak casks (12 weeks in American oak and six in European oak). The introduction of the new wood adds a pleasant, spicy intensity to Glenfiddich’s usual gentle nature. You can sit and sniff the nose for ages as numerous aromas fight for your attention, including vanilla, apple, cinnamon, sultan, cedar wood and burnt orange. These aromas are also reflected on the palate, which has a more woody, spicy and zesty edge. Stewed fruits and sweet vanilla notes add softness and balance. The finish is long, complex and warming. A delicious and lovely dram.
Click here to read our original post about Glenfiddich Rich Oak.

7 > Arran 14 years old
The Arran distillery was only founded in 1995 and this new whisky represents the oldest single malt released to date from there. It came on to the market last August. The nose is highly perfumed with aromas of vanilla, coconut and honey coming first, followed by plenty of oak, cereals, dried grasses and a hint of peach. A silky, fresh and juicy palate follows on from this promising start with vanilla, honey and cereals again, backed up by cinnamon and nutmeg spice. The finish begins sweetly before becoming drier to add great balance. This is a superb whisky that offers a lovely combination of aromas and flavours. Arran whiskies seem to be getting better and better with increased maturation and we can’t wait to see how their releases in 2011 match up to this top effort.
Click here to read our original post about Arran 14 years old.

8 > Balblair 2000
This whisky was only released at the start of December but has already created significant waves and earned rave reviews around the whisky blogosphere! It replaced the popular 1997 expression in the core range and has been matured in second fill ex-bourbon casks. The colour is pale gold and the nose is very fresh and fruity. There are plenty of green pear and apple notes and these are backed up by vanilla, coconut and a whiff of mint. On the palate, it is again fresh with a lovely combination of flavours - pear drops, lemon zest, vanilla, honey, cereal grains and hints of icing sugar or sherbet. The finish is tangy but fairly short. This is an easy drinking dram that is light and fresh – it would be great taken in hot weather, as an aperitif or for a whisky beginner.
Click here to read our original post about the Balblair range.

9 > Connemara Turf Mór
Another release from late in the year, this whisky is hailed as the smokiest Connemara (and Irish whiskey) ever made. It is made at the Cooley distillery and is bottled at a hefty cask strength of 58.2% ABV. The nose is expressive and lively with fresh, tangy and vibrant notes fighting for attention – smokiness, honey, fresh green apples, vanilla, malty cereal grains, lemon and salt. The palate is wonderfully complex and the notes from the nose are reflected. The finish has lovely sweetness combining with the smokiness and just goes on and on … This is a delicious and very positive dram. So often, young peaty whiskies can give you a less pleasant or negative experience. The excellent balance, combination and contrast of aromas and flavours make this a dram to savour. What a cracker!
Click here to read our original post about Connemara Turf Mór.

10 > Bruichladdich Organic
Here is one of the few truly certified organic single malt whiskies available on the market. It was released by the innovative Bruichladdich distillery on the famous whisky island of Islay last Autumn. The whisky is made from organic barley and matured in a combination of fresh oak and ex-bourbon casks. The nose is youthful, fresh and vibrant with an appetising combination of aromas - cereals, pear, apple, vanilla, honey and almonds. The palate is light and zesty, before the notes from the nose mentioned above appear. The cereals are prominent, as are the honey and vanilla. A hint of welcome cinnamon/nutmeg spice rounds things off. The finish is on the short side but is expressive, cramming plenty in to a short space of time. A fine dram that should be the benchmark for all future producers of an organic whisky.
Click here to read our original post about Bruichladdich Organic.

New releases > Connemara Turf Mór

Ireland's newest distillery
Connemara is a Irish whiskey produced at the Cooley distillery. It is located on the County Louth coast, roughly half way between Belfast and Dublin and is one of only three whiskey distilleries that are currently operating in Ireland - Bushmills and Midleton being the other two. Cooley was founded in 1987 by John Teeling and his idea was to resurrect some of Ireland's oldest whiskey recipes and traditions that had become extinct during more difficult times. He converted an old vodka distillery and Cooley has since won over 100 awards worldwide, including the title of European Distillery of the Year at the recent prestigious International Wine & Spirits Competition awards.

A range of famous names
At Cooley they produce whiskey using traditional recipes, each with a different mixtures of barley and other grains. Their range includes some famous Irish whiskey names such as Greenore, Kilbeggan, Locke's, Michael Collins, Millar's and Tyrconnell. Around 95% of all the whiskey produced at Cooley is exported, with the UK, mainland Europe and South Africa being the current main markets. Connemara is the only peated Irish whiskey that is in regular production. Other Irish smoky whiskies are occasionally released but are rare. Connemara, which is names after the original site of the Connemara distillery on the west coast of Ireland near Galway, and its old traditional recipe had disappeared into history before being resurrected by John Teeling.

Details of Turf Mór
The first expression of the modern Connemara was launched in 1996 and this Turf Mór forms the second part of Connemara's Small Batch Collection, a series of limited edition whiskies that will released at regular intervals - the first release was the Sherry Finish from last year. The Turf Mór is the peatiest Connemara released to date with a high peat level of over 50PPM (PPM is the scale of measurement for peat/phenol levels in whisky and means Phenol Parts per Million). For further information on this and the influence of peat in whisky - visit our website. Regular Connemara is around 20-25PPM and this new expression puts it close to the peat levels of famous smoky whiskies, such as Ardbeg and Laphroaig. The Turf Mór is bottled at its natural cask strength of 58.2% ABV and retails for £40-45 from specialist retailers.

Our tasting notes
The colour of Turf Mór is pale lemon gold and the nose is expressive and lively. There are plenty of fresh, tangy and vibrant notes fighting for attention - obvious burnt rubber smokiness immediately with honey, fresh green apples, vanilla, malty cereal grains, lemon juice and a whiff of salt joining later. The high alcohol level also comes through and gives the nose a proper kick. On the palate, this is again tangy and fresh, making your mouth water almost instantly. The smokiness is reminiscent of burnt cereals now and this dominates to begin with, before fading to reveal some lovely redeeming sweet characteristics (which can be lacking in young, peaty whiskies) - honey and vanilla especially. The maltiness is also present and has a biscuit-like feeling to it. Hints of pear, apple, spicy clove and a hint of salty brine complete a wonderfully complex and vibrant palate. The finish is wonderfully long with the smokiness now having a more obvious earthy, peaty quality. However rather than being drying, the finish remains tangy and mouthwatering with a delicious, balanced honey sweetness which is tempered by some citrus and salty notes. It just goes on and on and on ....

What's the verdict?
This is a delicious and very positive dram. So often, young peaty whiskies can give you a less pleasant and negative experience. Turf Mór is a whiskey that makes it very obvious as to how Cooley distillery are so successful and continue to win major awards. The excellent balance, combination and contrast of aromas and flavours - the acrid burnt peat, the sweet vanilla and honey, the tangy lemon and salt - make this a dram to savour. If you like the peaty, smoky style of whiskies, then you simply have to try this one - it's a cracker!

Five whiskies for St. Patrick's Day

Today is St. Patrick's Day, the national day of Ireland. We thought it fitting that we should put together a post featuring some of our favourite Irish whiskies that we have tasted to date. The tradition of having a dram of whiskey with a pint of Guinness is one that will be followed by millions across the globe this evening. The most popular Irish whiskies by volume of sales are Jameson and Bushmills and plenty of drams of these will be sunk tonight. We have reviewed these but we thought we should champion some of the excellent but maybe lesser known Irish whiskies that will go well with a pint of the black stuff. Enjoy!

Connemara Single Malt
Connemara is produced at the Cooley distillery in County Louth - a distillery located roughly half way between Dublin and Belfast. Connemara is the only Irish whisky that is regularly produced in the peaty style and Cooley follow the original recipe from the old Connemara distillery that was located on the western Galway coast. The colour is light gold and the nose is has aromas of heather, honey, vanilla and soft earthy peat smoke. On the palate, there is more honey and vanilla, nuts (think of almonds), malty cereals and woody oak. The smokiness seems stronger and has an earthy, mossy edge to it. The smoke is prominent on the finish that mixes sweet honey and vanilla with drier, spicier oak and cinnamon notes. A lovely dram that combines the softness of an Irish whiskey with the more robust smoky notes of a Scottish island whisky.

Greenore 8 years old
This is a limited batch single grain whiskey that is made at the Cooley distillery in County Louth. Greenore is unique as it is the only Irish grain whiskey that is regularly released. Grain whiskies contain no barley but are made from a mixture of other grains. The colour is vibrant gold and the nose has cereal, honey and oaky coconut aromas. On the palate, this is smooth and sweet with lots of distinct cereal grains (think of the more bitter husks especially) vanilla, honey, almonds and warm spices (think of ginger and nutmeg). This is very full bodied, creamy and melts in your mouth. The finish is warm and honeyed with plenty of enjoyable bitter cereal notes and a good dry woodiness at the end. If you have never sampled grain whiskey before, then try this one as it is an excellent example.

Paddy Old Irish
This whiskey is named after the legendary whisky salesman Paddy Flaherty and is currently made at the Midleton distillery in County Cork. The colour is pale golden yellow and the nose is aromatic and clean. There is fresh vanilla, malted cereals, honey, nuts (think of almonds and hazelnuts), oak and grass notes (imagine dried grasses or hay). On the palate, this is mild, soft and light with mellow malted barley, vanilla, honey, sweet coconut, toffee, more grassiness (dried hay again), toasted nuts (almonds especially) and woody spice (think of cinnamon). The finish is soft, sweet and very malty and grainy. An easy drinking and uncomplicated dram. To read our full review of Paddy - click here.

Power's Gold Label
One of Ireland's most popular and oldest whiskies (it was first produced in 1791). Power's is currently made at the Midleton distillery in County Cork. The colour is golden yellow with a delicate, light nose. It is sweet with a combination of aromas - cereal grains, vanilla, caramel and a floral honeysuckle note. On the palate, this feels light, soft and creamy. There is a distinct, slightly bitter grainy character that is joined by sweeter elements such as vanilla, caramel, butterscotch and nuts (especially hazelnuts and almonds). A herbal note appears (imagine dried grass) and gives a good balance. The finish is short but smooth, sweet and warming with grassiness, vanilla and cereal notes. The whiskey is not the most complex but is extremely well balanced and enjoyable. To read our full review of Power's - click here.

Redbreast 12 years old
This is a pure pot still whiskey produced at the Midleton distillery. Pot stills are frequently used in Ireland and these are short, fat, large stills that produce softer and more rounded spirits. The spirit is further softened by being distilled three times, instead of twice in Scotland. Redbreast has a golden, slightly amber colour and the nose is light and fresh with some vanilla, honey and fruitiness (like fresh apples and pears). On the palate, these notes are prominent and are joined by dried fruit (imagine raisins and sultanas), ginger and a bit of spiciness (think of cinnamon, nutmeg and black pepper) right at the end. It is creamy and rich but very fresh. The finish is long, complex and very well balanced. A top dram - this is one of our favourite Irish whiskies.

New releases ... Connemara Sherry Finish 'Small Batch Collection'

Connemara is a Irish whiskey produced at the Cooley distillery - one of only three distilleries that are currently operating in Ireland (Bushmills and Midleton are the others). It is located on the County Louth coast, roughly half way between Belfast and Dublin and was founded in 1987 by John Teeling. His idea was to resurrect some of Ireland's oldest whiskey recipes and traditions that had become extinct during more difficult times. An old vodka distillery was converted and Cooley has since won over 100 awards worldwide.

At Cooley they produce whiskey using traditional recipes and mixtures of grains and their range includes some famous Irish whiskey names, such as Connemara, Greenore, Kilbeggan, Locke's, Michael Collins, Millar's and Tyrconnell. Around 95% of all the whiskey produced at Cooley is exported with the UK, mainland Europe and South Africa being the main markets.

Connemara is the only peated Irish whiskey that is in regular production. Other smoky whiskies are occasionally released but normally as limited editions. Connemara (which takes its name from the original site of the Connemara distillery on the west coast of Ireland, near Galway) and its old traditional recipe had disappeared into history before being resurrected by John Teeling. The first expression of the modern Connemara was launched in 1996 and this sherry finish forms the first part of the new Connemara Small Batch Collection, a series of whiskies to be released at regular intervals having been finished or matured in alternative casks. The launch of this sherry finish coincides with a Connemara range re-brand that is happening next month.

The colour is a golden amber and the nose offers some initial sweetness (think of caramel) and some fruitiness (a combination of dried fruits like sultanas and raisins and fresh fruit, especially green apples) - this reminded us of toffee apples. Behind this is a light smokiness that has a herbal element (imagine a grassy bonfire) and also something a little more acrid (think of rubber or tyres). The combination of all of these aromas creates a lovely, interesting and very promising nose. On the palate, a similar thing happens. There is an initial hit of sugary sweetness (that caramel and toffee again) that combines with the soft smokiness (still like a grassy bonfire but with a bit more damp earthiness). Then comes the dried fruity influence of the sherry cask finish (think of raisins, sultanas and candied peel, with a touch of a warm spice like nutmeg) and this grows in intensity. The result is a very pleasant richness that has all the elements balancing well together. The finish is long, pleasant and mouthwatering. It again starts off sweet (the dried fruit are particularly prominent, as is a hint of dried orange peel) and smoky before becoming quite dry and slightly bitter (your gums can feel the tannins from the sherry cask drying them out). This makes your mouth feel refreshed and wanting more!

This Connemara Sherry Finish from the forthcoming Small Batch Collection is a very enjoyable and well balanced whiskey. It offers complexity and subtly at the same time and the balance of the sweetness, fruitiness and delicate smokiness is particularly impressive. The whiskey is a good example of cask finished whiskey and gives a viable, interesting and unique alternative to the Scottish smoky whiskies or other non smoky Irish whiskies. A big thank you to Jack Teeling from the Cooley distillery for sending us this sneak preview sample.

Explain about ... Differences between Scottish and Irish whiskies

Scotland and Ireland both have a rich heritage in the whisky industry. Both say that their whiskies are the best in the world but only you can really decide which you prefer. So what are the differences between the whiskies from these two nations?

1. The spellingThis has been the basis of many arguments - the Scots spell it whisky and the Irish spell it whiskey, with an 'e'. It is not known why this is. Whiskey with the 'e' is also used when referring to American whiskeys. This 'e' was taken to the United States by Irish immigrants during the 1700s.

2. The distillation process
It is here that one of the main differences occurs. Generally, Scottish whisky is distilled twice and Irish whiskey is distilled three times (there are exceptions to the rule, in both cases). Distilling three times produces a lighter, purer and smoother spirit with higher ABV strength.

3. The stills
The size and shape of the stills used in the distillation process are different. In Ireland, pot stills are frequently used. These are short, fat, large stills with a round base that produce softer and more rounded spirits. In Scotland, distilleries use a wide variety of shapes and size of still and this gives wider diversity (see Explain about ... How whisky is made).

4. The use of peat
In Scotland it is common to use peat to dry the malted barley so that it is ready for milling and mashing. The type of peat used and the length of time the barley is drying in the peat smoke will influence the flavour in the final spirit. This gives Scottish whisky is fullness and traditional smokiness. In Ireland, they use wood in this process and this makes the spirit less smoky and lighter but again, there are exceptions. (for example, Connemara use peat and produce a very smoky range of whiskeys).

5. The use of grains
The Scots use malted barley in most whisky that is produced, however this is not the case in Ireland. They also use malted barley, but may mix other grains in with it. Traditionally Ireland has had a poorer economy than Scotland and barley is expensive to buy. Therefore, it is cheaper to use other grain to produce whiskey. This grain whiskey lends itself to blending and historically it has been used to make cheap blends.

6. The distilleries
The oldest registered distillery in Ireland is Bushmills, which has been in production since 1608. In Scotland, the oldest one opened in 1772 (Littlemill, which has now closed down). Glenturret is the oldest current distillery in operation, opening in 1775. In Scotland there are currently over 80 distilleries in production but in Ireland there are only three. These three are the result of smaller distilleries joining together. At each distillery they adher to the traditional recipes and techniques from each of the original distilleries. This gives the resulting whiskies their own individual characteristics. The three distilleries are Bushmills, Midleton (which produce Jameson's, Powers, Paddy, Tullamore Dew and Midleton) and Cooley (Connemara, Kilbeggan, Locke's and Tyrconnell).